Mongolian Beef

Lamb is quite popular in China and can be substituted for beef in this dish.

Serves: 4Hands-on: 20 minutesTotal: 35 minutesDifficulty: Medium

Serves: 4


  • 1 Tbsp. water
  • 1 Tbsp. hoisin sauce
  • 1 Tbsp. plum sauce
  • 1 Tbsp. sesame oil
  • ½ Tbsp. ketchup
  • ½ tsp. sambal chili paste
  • 3 garlic cloves, minced finely, divided
  • 1 scallion, diced
  • 1 lb. flank steak, cut into ¼"-thick bite-size slices
  • 1 Tbsp. light soy sauce
  • 1 Tbsp. Chinese rice wine or dry sherry
  • 1½ tsp. cornstarch
  • 2 Tbsp. peanut oil
  • ½ tsp. black pepper
  • 2 scallions, cut into 1" pieces


  • In a bowl, whisk together water, hoisin sauce, plum sauce, sesame oil, ketchup, chili paste, 1 minced garlic clove, and diced scallion until incorporated. Set aside.
  • Place the beef in a bowl and add the soy sauce, rice wine or sherry, and cornstarch. Marinate the beef for 15 minutes.
  • Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the remaining garlic. Stir-fry for 10 seconds.
  • Add the beef and stir-fry for 1 minute.
  • Add the sauce and bring to a boil. Stir-fry for 1 additional minute, until the beef is cooked. Season with black pepper, garnish with sliced scallions, and serve hot.